Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1887-04-07
THE HOUSEHOLD

1t is claimed that holding a shovelful
of hot Goals over Vanished furniture will
take out spots and stains. Rub the place
while warm with flannel.
PRKsERvE PUDDING.
Two eggs, two tablespoonfuls Of but
ter, two of sugar, and two of any kind of
preserves Or canned fruit. Bake in puff
paste.
One pint of mush, one tablespoonful of
lard, one gill Of flour, one egg. Beat to-
gether and drop from the spoon on hot
griddle.
GINGER COOKIES.
Two and one-half cups of molasses, one
cup Of sour milk half cup of butter,
three teaspoonfuls of soda,a little ginger,
grated or powdered; flour sufficient to roll
out.
CARAMEL CAKE.
Take Same as for cocoanut cake. Fill
ing-One cup of sugar, one-half cup OF
butter, one-half cup of cream; flavor with
vanilla, cook to thick syrup, and then
spread between the cakes.
SOUR SAUCE.
One cup of sugar, half a cup of butter,
one even teaspoonful of flour, two table
spoonfuls of vinegar; beat all well to-
gether; pour over it one pint of boiling
water, and let it come to boil. Spice
with nutmeg.
RICH JUMBLEs.
Rub to a cream pound of butter and
pound of sugar; mix with it a pound
and half of flour, four eggs and a very
little brandy; roll the cakes in powdered
sugar; lay them on fiat buttered tins and
bake in quick oven.
SNOW DROPS.
One cup of butter, two cups of sugar,
whites of five eggs, one small cup of milk,
three cups of prepared flour; flavor with
vanilla and nutmeg. Bake in small round
tins. Those in the shape of futed shells
are very pretty.
Drowned POTATOES WITH CHEESE.
Peel some boiled potatoes and pare
them to the same size, dip them in liqui-
fed butter and roll them in grated cheese
seasoned with pepper and salt. Place
them In the oven on a buttered tin, just
serve.
Satisfy IN SHELLS.
Cat the satisfy, after it is scraped, in
pieces half an inch long and throw them
into vinegar and water to blanch. Boil
until tender in sailed water. Put into
large clam shells, with little nutmeg, a
dot Of butter, few drops of lemon juice
and some bread crumbs; brown in the
oven.
OYSTER sAUsAGEs.
Take one quarter pound of cooked
chicken or veal, chopped fine; three
ounces of bread crumbs, rolled fine and
moistened with oyster juice; one ounce
of beef suet, chopped; thirty oysters,
chopped; half the yolk of an egg. Sea-
son with powdered mace, cayenne and
black pepper; mold into sausages and
fry.
BROWN BETTY.
: Grease pudding dish, put into this a
layer of nice cooking apples, sliced, then
| a layer of bread crumbs, with sugar
| sprinkled and small bits of butter. For
| three apples use one cup of bread crumbs
| one-half cup of sugar and a piece of
butter the size of an egg. Put layer
Of bread crumbs on top and then bake,
| It is nice either with or with cut cream.
LEMON CUSTARD
The yolks of four eggs and the whites
of two, one cup of sugar,son cup of cold
water, butter one-half the size of an egg,
one tablespoonful of corn-starch rubbed
smooth in little of the butter, the Juice
and grated peel of lemon. Bake in Gus
tard cups or pudding dish. Beat the
rem aiming whites in three tablespoonfuls
Of sugar, spread over the custard when
baked and return to the oven until a
light brown.
FARM NOTES